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Lemon Cloud Pie


Scale

Ingredients

  • 1 box Nilla Wafers – I use the mini ones because they are easier to crush for the pie crust
  • 4 TBS melted butter
  • 1 box Instant lemon pudding mix
  • 2 1/2 cups cold milk
  • 1 container of Cool Whip – thawed in the refrigerator

Instructions

  1. FOR THE LEMON FILLING:
  2. Mix the dry pudding mix and cold milk until it’s smooth and creamy.
  3. Slowly fold in 1/2 container of Cool Whip and pour mixture over cookie crust.
  4. Place the dish in the freezer for 30 minutes.
  5. FOR THE CRUST:
  6. Using a zip top bag, crush the Nilla Wafers until fine.
  7. Mix butter with crushed wafers and firmly press mixture into a pie plate or small square baking dish.
  8. FOR THE TOPPING:
  9. Remove from freezer and spread the remaining Cool Whip on top of the Filling.
  10. Freeze for 2-3 hours.
  11. Remove the dessert from the freezer and place it in the refrigerator about 30 minutes before serving.